For peerless coverage of the theory and practice of baking. This edition is packed with new material and features – from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user–friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
With the publication of this new Third Edition, Wayne Gisslen′s classic Professional Cooking remains the standard work in the field used in more culinary training programs than any other book, and relied on by cooking pros and serious amateurs. A combination textbook, illustrated reference manual, and treatise on the art of cooking, it is now enhanced by over 400 color photographs of ingredients, preparation techniques, and finished products.
Like its predecessors, the Third Edition offers a systematic guide to every aspect of professional cooking, including equipment, stocks and sauces, soups, meats, poultry, fish, vegetables, salads, sandwiches, desserts, and food presentation. Over 900 recipes are included.
The elegant design of this edition and the clarity of the writing make following the food preparation procedures a pleasure. For ease of understanding, photographs of procedures are taken, step–by–step, from the point of view of the person performing them.
Written with perfect consistency in one expert voice, this is a book that will never confuse, a book that facilitates learning and helps build real cooking expertise. It emphasizes learning the underlying principles of cooking not the rote memorization of recipes or procedures. Professional Cooking clearly explains, for example, what happens to different food products when you apply heat to them, and the results of combining, increasing, or substituting recipe ingredients. Recipes both illustrate and reinforce the principles in the text.
As hundreds of thousands of professional and amateur cooks have learned, Professional Cooking teaches the combination of technical skill and creative understanding that is the essence of the art of cooking.
The book that has helped train over 200,000 cooks and chefs
Wayne Gisslen′s classic Professional Cooking is the perfect entree to the art and science of cooking. It offers a combination of practical skills and creative understanding that have made it the overwhelming choice of professional chefs and serious amateurs everywhere. Now in this sparkling new edition, Gisslen′s lucid writing style and teaching techniques come to life in full color.
Among the outstanding features of this new edition:
- Systematic coverage of every aspect of professional cooking, including equipment, stocks and sauces, soups, meats, poultry, fish, vegetables, salads, sandwiches, desserts, and food presentation
- Hundreds of full–color photographs
- Clear step–by–step explanations of food preparation procedures
- Over 900 recipes each designed to illustrate and reinforce the skills being learned
- An abundance of professional tips, techniques, and trade secrets not found in ordinary books on cooking
- An introduction to the Hazard Analysis Critical Control Point (HACCP) system an approach to food sanitation and safety that is becoming the food service industry standard
For everyone serious about cooking, Professional Cooking, Third Edition is a feast of culinary knowledge.
